Aloo gosht
Serves: 6
Prep time: 10 minsTotal time: 
Recipe photograph by Kris Kirkham
Aloo gosht
Serve this flavour-packed potato and meat curry with rice, chapatis or on its own
Serves: 6
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
396Kcal
Fat
22gr
Saturates
5gr
Carbs
21gr
Sugars
5gr
Fibre
3gr
Protein
28gr
Salt
0.5gr
Dan Toombs, The Curry Guy
Dan Toombs, aka The Curry Guy, has a global following sharing recipes for British-style Indian takeaway favourites that taste just like the real thing
See more of Dan Toombs, The Curry Guy’s recipes
Dan Toombs, The Curry Guy
Dan Toombs, aka The Curry Guy, has a global following sharing recipes for British-style Indian takeaway favourites that taste just like the real thing
See more of Dan Toombs, The Curry Guy’s recipes
Ingredients
- 5 tbsp rapeseed oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 2 tbsp mixed garlic and ginger paste (see tip)
- ½ - 1 tsp dried chilli flakes
- 1 tsp paprika
- ½ tsp ground turmeric
- 2 tsp ground cumin
- 1 tsp ground coriander
- 750g diced lamb (leg or shoulder)
- 650ml base curry sauce (see recipe in step 1)
- 125ml passata
- 450g potatoes, peeled and diced into 3-4cm chunks
- 1 tsp garam masala
- 3 tbsp finely chopped coriander
Step by step
Get ahead
Keeps for 2-3 days in the fridge.
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For this recipe, you will need to make The Curry Guy's quick and easy base sauce.
Heat the oil in a large saucepan or casserole over a medium-high heat. When hot, add the cumin seeds and fry for about 30 seconds. Turn the heat down, add the chopped onion and fry until soft and browned – about 10 minutes should do the job. - Stir in the garlic and ginger paste and allow to sizzle for about 30 seconds, then add the chilli flakes, paprika, ground turmeric, ground cumin and ground coriander. The mixture will become quite fragrant after 30 seconds.
- Add the lamb, plus some seasoning, and mix well. Stir in the base curry sauce and passata and bring to a simmer. Cover and cook very gently for 45 minutes, then add the potatoes and cook for a further 45 minutes or until the meat and potatoes are tender. If you prefer, you can cook the curry in the oven at 150°C, fan 130°C, gas 2.
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Once tender, if necessary reduce the sauce down to your preferred consistency. Season with salt to taste. To serve, sprinkle with the garam masala and chopped coriander. 
Recipe adapted from The Curry Guy Easy by Dan Toombs (Quadrille, £12.99).TipMixed garlic and ginger paste - peel equal amounts of garlic and ginger and blend with just enough water to make a paste. Or you can simply use grated or finely chopped garlic and ginger instead of the paste.
